Thursday, December 13, 2012

Baking the meatloaf in jumbo cupcake tins cuts the standard
loaf pan cooking time in half, so you can have dinner on the table in no time.

Ingredients:

·1 1/2 pounds lean ground beef (at least 92
percent lean)

·1 small yellow onion, minced

·1 cup uncooked old-fashioned oats (not quick
cooking)

·2 eggs, beaten

·1 5.5-ounce can tomato juice

·2 tablespoons prepared horseradish sauce

·1/2 teaspoon kosher salt

·1 teaspoon dry mustard

·1/2 pound ground pork

·3 tablespoons ketchup

·3 pounds Yukon gold potatoes, peeled and cut
into 2-inch pieces

·3 tablespoons butter

·1/2 cup whole milk

·8 ounces cream cheese, cut into chunks

Preparation:

1.Preheat oven to 350 degrees F. In a large bowl,
combine the onion, oats, eggs, tomato juice, horseradish sauce, salt and dry
mustard and mix well. Add the beef and pork and mix until just combined.

2.Divide the mixture between 9 jumbo or 18
standard muffin cups and level off the top so that each cupcake is flush with
the top of the pan. Top each cupcake with 1 teaspoon ketchup and spread evenly
with the back of a spoon. Bake cupcakes for 30 to 35 minutes, or until a meat
thermometer reaches 155 degrees F.

3.Meanwhile, boil the potatoes in salted water
until easily pierced with a fork, about 25 minutes; drain and return to the
pot. Toss potatoes over low heat for 2-3 minutes to evaporate any moisture,
then remove from heat and begin to mash with a potato masher. Once there are no
large chunks, transfer the potatoes to a mixer with a whisk attachment.

4.In a small saucepan, combine the butter and
milk. Warm over medium-low heat until butter is melted and milk is hot but not
boiling. With the mixer running, very carefully pour the warm milk mixture down
the side of the mixing bowl of potatoes; whip until the liquid is incorporated.

5.Add the cream cheese, a few pieces at a time,
mixing after each addition. Season to taste with salt. Spoon mashed potatoes
into a pastry bag with a wide round tip (or use a large plastic bag with one
corner snipped off).

6.When meatloaf cupcakes are cool enough to
handle, gently drop each one into a paper cupcake liner. Pipe the mashed potato
“frosting” onto each cupcake and serve to unsuspecting family members!

With cranberry sauce and brown sugar - Nick created a tangy
glaze for moist meatballs that are good as an appetizer or as a main dish over
rice.

Ingredients:

·1-1/2 pounds lean ground beef

·2 eggs

·1 envelope onion soup mix

·1/2 cup seasoned bread crumbs

·1/4 cup chopped dried cranberries

·2 tablespoons minced fresh parsley

Sauce:

·1 can (14 ounces) whole-berry cranberry sauce

·3/4 cup ketchup

·1/2 cup beef broth

·3 tablespoons brown sugar

·3 tablespoons finely chopped onion

·2 teaspoons cider vinegar

Preparation:

1.In a bowl, combine eggs, soup mix, bread crumbs,
cranberries and parsley. Crumble beef over mixture and mix well. Shape into
1-in. balls; place 12 to 14 balls on a microwave-safe plate. Cover with waxed
paper; microwave on high for 2-3 minutes or until no longer pink. Remove to
paper towels to drain. Repeat with remaining meatballs.

2.In a 2-qt. microwave-safe dish, combine sauce
ingredients. Cover and microwave on high for 3-4 minutes or until heated
through, rotating once. Gently stir in meatballs. Cover and cook on high for
1-2 minutes or until heated through. Yield: about 3 dozen.

3.Fluff rice mixture with fork; sprinkle with
cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle
lettuce around edge of skillet; sprinkle tomato in circle next to lettuce.
Serve with sour cream.

Wednesday, November 21, 2012

To me a good Cowboy Burger should have a smoky element and a
spicy element - Worcestershire, BBQ & steak sauce, just a dash of Liquid
Smoke, and a bit of cayenne and chipotle chili powder. Top it with thick cut
peppered bacon. That combination gives a nice, spicy kick, without setting your
mouth on fire.

1.Cook the bacon to crisp and set aside. Place the
ground beef in a large bowl. In a separate small bowl, combine the brown sugar,
steak, bbq and Worcestershire sauces, and Liquid Smoke, with the chili powder
and cayenne. Add to the ground beef and use a fork to toss.

2.Form into 6 to 8 large, tight balls and place
onto a foiled lined baking sheet. Gently flatten and shape the patties and
create a very slight thumb indention into them. This will help the burgers from
puffing up and becoming rounded instead of flat. Refrigerate for 30 minutes.
Brush both sides of the onion slices with olive oil and sprinkle with salt and
pepper; set aside.

3.When ready to cook, grill the burgers on
well-oiled grates, indented side up first, over direct and high heat, for about
3 minutes, or until seared and browned. Turn and continue cooking until done,
another 2 to 4 minutes, or until done to desired level. Do not press down on
the burgers! Meanwhile also add the onions to the grate and cook until lightly
browned, turn and cook other side. Toast buns on the top rack of the grill.

4.Place a thin layer of mayonnaise on both sides
of the bun.Add the burger and top with
BBQ sauce and pickles or jalapenos. Sprinkle with a pinch of shredded cheddar
and top with grilled onion, tomato, bacon and lettuce.Serve immediately.

Wednesday, November 14, 2012

Why put the cheese on top of the burger when half of it just
melts off? Instead, form the burger around the cheese so you can char the meat
and safeguard the more delicate flavors. scrumdillylicious!!!

Ingredients:

·1 pound 90%-lean ground beef

·1/4 cup shredded Cheddar cheese

·1/4 cup shredded Monterey Jack cheese

·1 tablespoon Worcestershire sauce

·1 1/2 teaspoons paprika

·1/4 teaspoon freshly ground pepper

Preparation:

1.Preheat grill to medium-high or preheat the
broiler.

2.Combine Cheddar and Monterey Jack cheese in a
small bowl.

3.Gently mix beef, Worcestershire, paprika and
pepper in a large bowl, preferably with your hands, without overworking. Shape
into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on
each of 4 patties, leaving a 1/2-inch border. Cover each with one of the
remaining patties. Crimp and seal the edges closed.

4.To grill: Lightly oil the grill rack. Grill the
stuffed patties over medium-high heat, about 5 minutes per side. (Be sure not
to press the burgers as they cook or they’ll split open and the cheese will
ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray.
Broil the stuffed patties in the upper third of the oven, about 5 minutes per
side. In either case, let the burgers stand for 5 minutes before serving.